The initiative aimed to highlight the unique characteristics of this iconic product, recognised worldwide for its superior quality and health benefits. Thanks to the contribution of the European Union, the Consorzio Olivicolo Italiano and CAP, the seminar represented an important training opportunity for future chefs and food professionals.

Hungkuang University, which stands out for its innovative approach to education and its focus on international trends in the field of agribusiness, could only be the perfect stage for the initiative. During the day, the students were able to delve into tasting techniques and appreciate the organoleptic nuances of some of the best certified extra virgin olive oils, discovering key words such as balanced, harmonious and strippaggio, fundamental for a perfect taster.

Kicking off the lesson was the intervention of trainer Benedetta Bianchini of the Evooschool Foundation, who provided essential technical insights to understand the qualities and organoleptic nuances of oils.

This was followed by the tasting of some European certified extra virgin olive oils carefully chosen for the occasion: a Sabina D.O.P., characterised by a velvety aromatic profile and perfect for use raw, and the Tuscia D.O.P., which impressed the participants with its fruity and harmonious flavour, with fresh notes reminiscent of healthy fruit harvested at the optimal time.

The event therefore had the triple purpose of training young protagonists of the gastronomic sector; supporting the knowledge of Extra Virgin Olive Oil and olive growing; and promoting research on the health benefits of EVO oil and olives, expanding awareness of this precious food. Transmitting this knowledge to new generations is crucial to preserving the quality and authenticity of the Mediterranean culinary tradition, a heritage that, also through events like this one, continues to flourish, bringing the best of oil culture to the world.